Side Pannel
Frosted Caramel Pecan Brownies
Frosted Caramel Pecan Brownies
- Recipe Submitted by maryjosh on 06/18/2019
Ingredients List
- FOR THE BROWNIES:
- 4 ounces unsweetened chocolate, roughly chopped
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- FOR THE FROSTING AND TOPPING:
- 1 cup packed dark brown sugar
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 & 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 cup coarsely chopped pecans, toasted
Directions
TO MAKE THE BROWNIES:
Preheat oven to 350°. Lightly grease a 9″ x 13″ baking pan. Line with parchment paper or aluminum foil so that the lining overhangs . Grease lining.
Place chocolate and butter in a microwave-safe bowl. Heat in microwave at half power in 30-second increments until butter has melted and chocolate melts when stirred. Set aside to cool slightly.
Whisk together sugar, brown sugar, eggs, and vanilla in a large bowl. Add chocolate/butter mixture and stir until well-blended. Stir in flour and salt.
Spread batter into prepared pan. Bake 25-30 minutes, or until a wooden pick inserted into the cener comes out with a few moist crumbs.
Allow brownies to cool in pan on wire rack for 1 hour.
TO MAKE THE FROSTING:
Place brown sugar, milk, butter, and salt in a large saucepan, and stir to combine. Bring to a boil over medium-high heat, stirring frequently.
Reduce heat to medium-low. Allow mixture to simmer, stirring frequently, for 5 minutes or until slightly thickened. Remove from heat and let stand for 5 minutes.
Place confectioners’ sugar in a large bowl. Add caramel and vanilla. Using an electric mixer on medium speed, beat until smooth. Immediately pour frosting over brownies and spread evenly. Sprinkle pecans over frosting and press gently into the frosting.
Allow to cool for 30 minutes. Then, use the overhanging lining to lift the bars out of the pan and onto a cutting board. Use a sharp knife to cut into bars.
Preheat oven to 350°. Lightly grease a 9″ x 13″ baking pan. Line with parchment paper or aluminum foil so that the lining overhangs . Grease lining.
Place chocolate and butter in a microwave-safe bowl. Heat in microwave at half power in 30-second increments until butter has melted and chocolate melts when stirred. Set aside to cool slightly.
Whisk together sugar, brown sugar, eggs, and vanilla in a large bowl. Add chocolate/butter mixture and stir until well-blended. Stir in flour and salt.
Spread batter into prepared pan. Bake 25-30 minutes, or until a wooden pick inserted into the cener comes out with a few moist crumbs.
Allow brownies to cool in pan on wire rack for 1 hour.
TO MAKE THE FROSTING:
Place brown sugar, milk, butter, and salt in a large saucepan, and stir to combine. Bring to a boil over medium-high heat, stirring frequently.
Reduce heat to medium-low. Allow mixture to simmer, stirring frequently, for 5 minutes or until slightly thickened. Remove from heat and let stand for 5 minutes.
Place confectioners’ sugar in a large bowl. Add caramel and vanilla. Using an electric mixer on medium speed, beat until smooth. Immediately pour frosting over brownies and spread evenly. Sprinkle pecans over frosting and press gently into the frosting.
Allow to cool for 30 minutes. Then, use the overhanging lining to lift the bars out of the pan and onto a cutting board. Use a sharp knife to cut into bars.
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